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Chemical constituents of the leaves of rabbiteye blueberry (Vaccinium ashei) and characterisation of polymeric proanthocyanidins containing phenylpropanoid units and A-type linkages
http://hdl.handle.net/10069/23061
http://hdl.handle.net/10069/23061c359e922-dcf4-4213-8b2a-300093e109d9
名前 / ファイル | ライセンス | アクション |
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FoodChem121_1073.pdf (311.1 kB)
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Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2010-03-12 | |||||
タイトル | ||||||
タイトル | Chemical constituents of the leaves of rabbiteye blueberry (Vaccinium ashei) and characterisation of polymeric proanthocyanidins containing phenylpropanoid units and A-type linkages | |||||
言語 | ||||||
言語 | eng | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Blueberry | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Catechin | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Cinchonain | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Polyphenol | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Proanthocyanidin | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Vaccinium ashei | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | journal article | |||||
著者 |
Matsuo, Yosuke
× Matsuo, Yosuke× Fujita, Yusuke× Ohnishi, Sachiko× Tanaka, Takashi× Hirabaru, Hideaki× Kai, Takanori× Sakaida, Hiroshi× Nishizono, Shoko× Kouno, Isao |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Chemical constituents of the leaves of rabbiteye blueberry (Vaccinium ashei READE) were investigated in detail. The major phenolic components were caffeoyl quinic acids, flavonol glycosides, flavan-3-ols and proanthocyanidins. Catechins and proanthocyanidins having additional phenylpropanoid units, such as cinchonains, kandelins and mururins, characterised the polyphenols of this plant. Among them, vaccinin A, an isomer of mururin A, was found to be a new compound, and the structure was characterised by spectroscopic methods. The most abundant polyphenols (11.3% of freeze-dried leaves) were oligomeric proanthocyanidins. Thiol degradation with mercaptoethanol indicated that the polymer was constituted of (+)-catechin and (-)-epicatechin as the terminal units and (-)-epicatechin, procyanidin A-2, and cinchonains Ia and Ib as the extension units. Mass spectral analysis suggested the presence of at least dodecamers with A-type linkages and phenylpropanoid moieties. | |||||
書誌情報 |
Food Chemistry 巻 121, 号 4, p. 1073-1079, 発行日 2010-08-15 |
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出版者 | ||||||
出版者 | Elsevier Ltd | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 03088146 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA00649137 | |||||
DOI | ||||||
関連タイプ | isVersionOf | |||||
識別子タイプ | DOI | |||||
関連識別子 | 10.1016/j.foodchem.2010.01.052 | |||||
権利 | ||||||
権利情報 | © 2010 Elsevier Ltd. All rights reserved. | |||||
著者版フラグ | ||||||
出版タイプ | AM | |||||
出版タイプResource | http://purl.org/coar/version/c_ab4af688f83e57aa | |||||
引用 | ||||||
内容記述タイプ | Other | |||||
内容記述 | Food Chemistry, 121(4), pp.1073-1079; 2010 |